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目的:研究虎杖不同酒制品与生品体内抗炎镇痛作用。方法:采用小鼠耳廓肿胀法研究其抗炎作用;采用热板法、扭体法观察其镇痛作用。结果:虎杖酒润品、酒煮品、酒炙品对二甲苯所致的小鼠耳廓肿胀有明显的抑制作用;虎杖生品、虎杖酒润品、酒煮品、酒炙品、酒泡品均有较强的镇痛作用。结论:不同炮制方法对虎杖抗炎镇痛有一定的影响,为完善虎杖的炮制机理提供了科学依据。
Objective: To study the anti-inflammatory and analgesic effects of Polygonum cuspidatum different alcoholic products and raw products. Methods: The mice ear auricle swelling method to study its anti-inflammatory effect; the use of hot plate method, writhing observed analgesic effect. Results: Polygonum cuspidatum wine, wine cooking products, wine broiling products of xylene-induced mouse ear swelling significantly inhibited; Polygonum cuspidatum products, Polygonum cuspidatum wine products, wine products, wine broilers, wine bubbles Products have a strong analgesic effect. Conclusion: Different processing methods have some impact on the anti-inflammatory and analgesic effects of Polygonum cuspidatum, and provide a scientific basis for improving the processing mechanism of Polygonum cuspidatum.